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Grilled Vegetable Salad

A delicious and flavorful salad perfect for summer.
Servings 4 servings


  • 4 handfuls arugula
  • 2 tbsp fresh chopped herbs
  • 1 eggplant
  • 1 yellow squash
  • 1 zucchini
  • 1 bell pepper
  • 1/2 onion
  • extra virgin olive oil or avocado oil enough to coat the vegetables
  • Salt sprinkle it on


  • Preheat your grill to 400-450 degrees.
  • Cut off the top of the eggplant, then cut into 1 inch (ish) thick steaks, lightly coat with oil of choice and sprinkle with salt. Set aside on a plate.
  • Cut off the tops and bottoms of your yellow squash and zucchini and cut in half lengthwise (top to bottom). Lightly coat with oil of choice and sprinkle with salt. Add to the plate with the eggplant.
  • Remove the top and seeds from your bell pepper, cut into quarters, lightly coat with oil and salt. Place on the platter with the other vegetables.
  • Take half of an onion and remove the outer skin and top layer. Then cut in half again. Lightly coat with oil and salt.
  • Place all vegetables on the grill and cook for 4-5 minutes each side or until as soft as you prefer your vegetables to be.
  • Once cooked to your desired doneness, remove from the grill and set aside to cool for at least 10 minutes.
  • While cooking, get a big salad bowl and add 4 handfuls of arugula, chop the fresh herbs and sprinkle in.
  • Cut grilled veggies into bite-sized pieces and add to the salad. Top with crumbled goat cheese and let everyone add their own amount of dressing.